影响甘蓝泡菜中亚硝酸盐含量因素的研究

Study on influence of factors on nitrite content in cabbage pickle

本文以甘蓝为主要原料,研究了在30℃条件下影响甘蓝泡菜中亚硝酸盐含量的几种主要因素.结果表明:采用纯接种技术,在发酵前期可有效降低亚硝酸盐的含量,其中以接种肠膜明串珠菌效果最佳;同时在发酵过程中添加适量蒜汁或姜汁,可明显地抑制甘蓝乳酸发酵中亚硝峰出现;且在发酵过程中,泡菜的pH值对亚硝酸盐含量也有较大的影响。在发酵成熟后,泡菜中的亚硝酸盐含量趋于稳定,且各种发酵方式对成熟泡菜中亚硝酸盐的含量基本无影响。

In this paper, main factors that affected the nitrite content in Cabbage pickle, which was fermented at 30℃ as Cabbage for raw material, were studied. The result showed that nitrite content decreased significantly by adopting pure inoculation technique. Among those results,the efficiency of leuconostoc mesentervides was the best one; and the nitrite peak was inhibited clearly by adding garlic juice or ginger juice during fermentation. Nitrite content also could be affected apparently by pH of pickles during fermentation. After fermented completely, nitrite content is trend to stable, and the variety of fermentation ways did not affect nitrite content in cabbage pickle.